I’m not a food storage expert, but I try to do a few things here and there. I figure it’s better to do a few small things rather than nothing at all.
When planning for food storage or just for emergencies you have to think of all possibilities. It’s easy enough to store salt (just buy a box and stick it somewhere. As long as its undisturbed, it’ll last forever.) But what about fats? And oils? Because they are ‘oils’ they go rancid rather quickly. Which is not ideal in long term storage.
But then I found out about THIS.
I had a container of shortening that was close to expiring. I rarely use shortening but like most people, I buy the bigger container because it’s cheaper and end up throwing most of it away. I recently read this tip for storing it for years and years.
Seriously, so simple.
Scrape out all you can from you container of shortening and put it in a pot. (You canNOT melt it in the container that it’s in.) Slowly heat it up. You want to melt it slowly so you keep some of the properties. Once it’s hot, pour into mason jars. In my opinion, the smaller, the better. But that’s up to you. Wipe the rims and let it solidify. As the shortening cools, it will self-seal the jar.
Once it the lid is sealed, stick it in the back of your cabinet and you can keep this for years and years. (Anything stored long-term is best stored in a dark, dry place… like the back of your cabinet.)
*If your lid doesn’t not self-seal you can do one of two things.
1. Reheat the oil and try again. You may not have gotten the oil hot enough.
2. Use your jar sealer to seal the jar.